Monday, June 25, 2012
Mixed greens stew
I was going to try my hand at pot greens, but there was a lot of them. And I knew I'd want soup this week--there's something about soup that is just very satisfying to me. It also keeps well in the freezer. I knew the greens would need something smoky and rich to cook with them--so I took out the turkey kielbasa from the freezer.
I washed and chopped the beet and radish greens (I'd chop them smaller next time), a garlic scape, a spring onion, and a bulb of fennel. I also sliced up the kielbasa. I put them all into my large, 6-quart slow cooker and covered them with water, set it on high, and cooked it for three hours, adding a teaspoon of black pepper and teaspoon of crushed red pepper flakes. I added in the spinach for the last hour of cooking.
This tasted pretty good; it's filling but won't make you feel like you've got a rock sitting in your stomach after having a bowl of it.